You can't beat the fabled Impossible Pie for a budget-friendly dish. It can be as sinful or virtuous as you like. Here's a veggie version:
Bisquick Crustless Quiche
Heat oven to 350 degrees.
Butter or spray a 9 or 10 inch pie plate
In a skillet, saute vegetables of your choice in a little oil.
In a 4 cup measuring cup . . .
Beat 3 large farm fresh eggs.
Add 1/2 cup bisquick.
Add 1 1/2 cups milk.
Add 1/2 teaspoon salt.
Add 1/4 teaspoon pepper.
In the pie plate, put your veggies, then 1 1/2 cups cheese of your choice.
Pour the bisquick, milk and egg mixture on top.
Bake for 50 minutes.
If you feel suspicious about Bisquick (I know I do), just make your own mix:
Homemade Bisquick Mix
adapted from allrecipes
* 5 cups flour
* 1/4 cup baking powder
* 2 Tbsp. sugar
* 1 tsp. salt
* 1 cup butter or margarine
1. Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
2. Store in an airtight container for up to 6 weeks or in the freezer for longer storage.
Makes approx: 6 cups
(courtesy of Kitchen Simplicity)
These Impossible Pies will accommodate virtually any mix of veggies, meats, cheeses, and spices. They are great for leftovers (very thrifty). You can sub broth for the milk for a different and lower calorie version.
A slice of Impossible Pie with a big salad is a good dinner and the leftovers pack up wonderfully for lunch at work or school - no reheating needed. :)
It was actually cold here and we made one of the cheapest meals you can make that will fill you up and then some! Pea soup with smoked ham hocks! MMMmmmm!
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